Wednesday, April 1, 2009

Joni's Tomato Vegetable Casserole

1 medium potato, peeled and cut into 1/2" pieces
1 yam, peeled, cut into 1/2" pieces
1 red bell pepper, cut into 1/2" pieces
2 carrots, peeled, cut into 1/2" pieces
5 Tb. olive oil
1 red onion, sliced into thin rings
1 large zucchini, cut into 1/4" pieces
salt and pepper
2 large ripe tomatoes, cut into 1/4" thick slices
1/2 c. grated Parmesan cheese
2 Tb. dried Italian-style bread crumbs
Fresh basil for garnish

Preheat oven to 400 degrees F.

Toss potato, yam, bell pepper, carrots and 2 Tb. olive oil into 13x9 baking dish. Sprinkle with salt and pepper, toss until coated. Spread vegetables evenly in the pan.

Arrange onion slices evenly over the vegetables. Arrange zucchini over the onion and drizzle with 2 Tb. oil. Sprinkle with salt and pepper, then arrange tomato slices on top.

In a small bowl, mix the Parmesan and bread crumbs. Sprinkle over the vegetable mix in the baking dish. Drizzle with another Tb. of olive oil.

Bake uncovered until the vegetables are tender and the topping is golden brown, about 40 minutes. Garnish with fresh basil springs.

My aunt Joni shared this recipe with me. I haven't tried the recipe yet, but I love roasted vegetables, so this should be a big hit!

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